Pan-Roasted Chicken Breast recipe

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Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Nutrition Info

600.8 calories
carbohydrate: 45.8 g
cholesterol: 157.1 mg
fat: 23.7 g
fiber: 7.4 g
protein: 50.4 g
saturatedFat: 10.7 g
servingSize: -
sodium: 348.8 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down, cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.

  2. Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.

  3. Chop rosemary and lemon thyme together, sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.

  4. Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

4 chicken breast halves

Recipe Note

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

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